BBQ steak salad with Thai vinaigrette

BBQ steak salad with Thai vinaigrette

recipe image

  • 20m

  • 10m
  • 4 servings

BBQ steak salad with Thai vinaigrette

Ready in just 30 minutes, this quick and easy BBQ steak salad is a weeknight winner.

Curtis Stone


391 calories per serve


Allergens: Recipe may contain sulphites and fish.

16 Ingredients

  • 500g beef grilling steaks (such as porterhouse, rump or Scotch fillet)

  • 2 heads baby gem lettuce, leaves separated

  • 60g Coles 4 Leaf Salad

  • 3 baby cucumbers, shaved lengthways with a mandolin or vegetable peeler

  • 1 carrot, peeled, shaved lengthways with a mandolin or vegetable peeler

  • 1 peach or nectarine, pitted, thinly sliced

  • 2 radishes, thinly sliced

  • 1 cup small fresh mint leaves

  • 1 cup fresh coriander leaves

  • Thai vinaigrette

  • 1/4 cup (60ml) fresh lime juice

  • 4 tbsp grapeseed oil, divided

  • 2 tbsp fish sauce

  • 2 tbsp chopped shallot

  • 1 tbsp grated peeled ginger

  • 1 red birdseye chilli, finely chopped (seeded if desired)

  • 1 tsp caster sugar

  • Select all ingredients

3 Method Steps

  • Prepare a barbecue for medium-high heat. To make the Thai vinaigrette, in a blender, blend lime juice, 3 tbs of the oil, fish sauce, shallot, ginger, chilli and sugar until smooth.

  • Coat steaks with remaining 1 tbs oil. Season with salt and pepper. Barbecue steaks, turning once, for 4 mins each side for porterhouse and Scotch fillet, or 2 mins each side for rump, or until an instant-read thermometer inserted into the centre registers 54°C. Set steaks aside on a cutting board.

  • Arrange the baby gem lettuce leaves, salad mix, cucumbers, carrot, peach or nectarine, radishes, mint leaves and coriander leaves on a serving platter. Drizzle some vinaigrette over salad. Slice steaks and place on top of salad. Serve with remaining vinaigrette.

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Image by James Moffatt

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